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Slow Cooker Zucchini Lasagna

Slow cooker zucchini lasagna with tender zucchini layers, creamy ricotta, and melty mozzarella baked by time on Low. This set-and-forget crockpot lasagna keeps moisture-friendly zucchini soft without salting.
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Prep Time 25 minutes
Cook Time 4 hours
Resting time 15 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Sliced into thin planks; no need to salt or dry.
Meat Sauce
  • 1.5 lb ground beef or turkey Brown and drain before mixing with marinara.
  • 24 oz marinara sauce Use 1 jar (24 oz).
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 salt To taste.
  • 1 black pepper To taste.
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 1 cup parmesan, grated Measure 1/4 cup parmesan; label as grated parmesan.
  • 2 tbsp fresh parsley
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 3 cup mozzarella cheese, shredded Divided; used for both filling layers and the top.

Equipment

  • 1 slow cooker

Method
 

Prep and mix
  1. Slice the zucchini into thin planks without salting or drying them.
  2. Brown the ground beef (or turkey), drain, then mix with marinara sauce, Italian seasoning, garlic powder, salt, and pepper.
  3. Mix ricotta with the egg, parmesan, parsley, salt, and pepper until smooth.
Assemble in the slow cooker
  1. Spray the slow cooker insert with cooking spray.
  2. Spread 1/2 cup meat sauce on the bottom, layer zucchini planks (break to fit), then spread the ricotta, add meat sauce, and sprinkle mozzarella.
  3. Repeat the layers, ending with meat sauce and the remaining mozzarella.
Cook and rest
  1. Cook on Low for 4–5 hours or on High for 2–3 hours, until zucchini is tender and cheese is fully melted.
  2. Turn the slow cooker off and rest for 15 minutes with the lid off so steam escapes before serving.

Notes

Pro tip: slice zucchini fairly thin so it turns silky during the long cook; if your slow cooker runs hot, use Low and aim for the low end of the time range. Store leftovers in the fridge up to 4 days in a covered container; reheat in the microwave or oven until hot. Freezing isn’t recommended because zucchini can soften further after thawing. For a lower-fat option, use ground turkey plus part-skim mozzarella and reduce meat sauce portion slightly to keep the layers balanced.